Am currently spending an ah-mazing weekend in Canberra with my bestie Sera, who recently moved there with her bf. We have had brunch at some yummy spots around town and explored all Canberra has to offer, as well as drove 45 minutes to a brunch spot this morning that was completely booked out!! GGRRRRR!!! I thought I would hate it, but I don't mind it! I don't know if I could live in Canberra, but it's not as bad as expected! Waking up to a kangaroo bouncing around in your backyard (literally), is strange, yet very exciting. I don't think it would ever get old, and how cool would it be telling tourists that yes, I do see kangaroo's bouncing down my street?!
We decided to get all My Kitchen Rules last night and cooked a recipe from the site from the twins, Helena and Vicky - Zatar crusted lamb with goats cheese yoghurt sauce (check it out here), which was supposed to be served with a simple beetroot salad. We figured the salad did not look filling enough (big eaters over here), so we made our own salad. I knew that beetroot, pumpkin and quinoa would work perfectly with the lamb. In hindsight, I should have added pomegranate and potentially omitted the pumpkin, it would have made it spot on, but next time!
We decided to get all My Kitchen Rules last night and cooked a recipe from the site from the twins, Helena and Vicky - Zatar crusted lamb with goats cheese yoghurt sauce (check it out here), which was supposed to be served with a simple beetroot salad. We figured the salad did not look filling enough (big eaters over here), so we made our own salad. I knew that beetroot, pumpkin and quinoa would work perfectly with the lamb. In hindsight, I should have added pomegranate and potentially omitted the pumpkin, it would have made it spot on, but next time!
Dessert was my domain and I made a berry and ricotta parfait with strawberry coulis. All up, the prep and cook time took us 2 hours, eating time 2 minutes! But it was definitely worth it. Cooking with a friend was so much fun, we were definitely "twinning" and the dishes were a success!!! I wish I had great food ideas to go on MKR, but my ideas don't come fast enough. I need planning and thinking time and I am definitely not good under pressure - I would end up throwing things around my kitchen and just walking out! Do you cook with a friend? Does it work? I couldn't do it all the time, we would get in each others way, but it was great while it lasted!
I have linked the recipe for the lamb in my profile and the parfait is below. The parfait is such a nice finish to any meal, so refreshing and light. The addition of the lime juice gives it an extra kick (I love lime desserts!), but you could omit it. I can't wait to get home and whip this up for breakfast during my holidays!
I have linked the recipe for the lamb in my profile and the parfait is below. The parfait is such a nice finish to any meal, so refreshing and light. The addition of the lime juice gives it an extra kick (I love lime desserts!), but you could omit it. I can't wait to get home and whip this up for breakfast during my holidays!
Berry ricotta parfait with strawberry coulis.
Serves 3.
Ricotta layer:
1 cup ricotta light or full fat, up to you
1 tbsp almond milk
1 tbsp sugar / natvia / stevia
1/2 tsp vanilla essence
Zest & juice of half a lime
Berry layer:
1/2 punnet strawberries
1/2 punnet blueberries
1/2 punnet raspberries
1 tbsp balsamic vineger
1 tsp sugar
Chopped mint
Strawberry coulis:
1 cup strawberries
10 grams caster sugar
Juice of half a lemon
Blend all ingredients for ricotta parfait and set aside.
Chop all berries and mix through balsamic, mint, sugar and set aside.
To make the coulis, put strawberries and sugar in a pot and simmer for 10 minutes until the strawberries are really soft and lose their shape. I used frozen strawberries but works with fresh.
Strain the strawberries through a sieve to make the coulis. Really mash the strawberries through to extract all the juice.
Layer all ingredients in some fancy pants glasses and top with more fresh mint.
Enjoy!
Ricotta layer:
1 cup ricotta light or full fat, up to you
1 tbsp almond milk
1 tbsp sugar / natvia / stevia
1/2 tsp vanilla essence
Zest & juice of half a lime
Berry layer:
1/2 punnet strawberries
1/2 punnet blueberries
1/2 punnet raspberries
1 tbsp balsamic vineger
1 tsp sugar
Chopped mint
Strawberry coulis:
1 cup strawberries
10 grams caster sugar
Juice of half a lemon
Blend all ingredients for ricotta parfait and set aside.
Chop all berries and mix through balsamic, mint, sugar and set aside.
To make the coulis, put strawberries and sugar in a pot and simmer for 10 minutes until the strawberries are really soft and lose their shape. I used frozen strawberries but works with fresh.
Strain the strawberries through a sieve to make the coulis. Really mash the strawberries through to extract all the juice.
Layer all ingredients in some fancy pants glasses and top with more fresh mint.
Enjoy!